Overview
- This year marks two decades since Gruber created the Hugo at his San Zeno bar in Naturns, South Tyrol, in 2005.
- The original recipe calls for 15 cl of Prosecco, 2 cl of lemon balm syrup and a splash of sparkling mineral water, garnished with mint leaves and a slice of lemon.
- Without a patent, Gruber has not received royalties despite the cocktail’s ubiquity in bars across Europe and beyond.
- The drink has inspired countless spin-offs, including elderflower, strawberry and Rosé versions as well as non-alcoholic takes.
- Gruber’s experiment with canned, pre-mixed Hugos proved unsatisfactory, reinforcing that the cocktail is best enjoyed freshly prepared.